This is an old post from a day when I was thinking about French Silk Pie. I don’t make it often because it seems almost overly rich, but I may make it again soon anyway. Keeping this list for future reference.
3 oz unsweetened chocolate, 4 eggs, 1 cup sugar, 8 oz butter
This is probably the one I should have made first. The recipe says you can use egg substitute OR 4 pasteurized eggs. I would go with the 4 pasteurized eggs.
CC article says that the original (PBO) calls for egg substitute and that they didn’t want to use that. I don’t blame them! However, I didn’t see any mention in the CC article of pasteurized eggs. It would be really nice to avoid the step of heating the eggs to 160 by beating them over simmering water. I wonder if you used pasteurized egg if you could skip the hot water/candy thermometer bit.
8 oz bittersweet chocolate, 3 eggs, ¾ cup sugar, 4 oz butter, 8 oz cream in batter
1 oz semi-sweet chocolate, 2 eggs, ¾ cup sugar, 4 oz butter, no cream in batter
Probably excellent, but only 1 oz of chocolate. Curious.
2 oz semi-sweet chocolate, 2 eggs, ¾ cup sugar, 4 oz butter, no cream in batter
Similar to Baking Bites version but with slightly more chocolate
3 oz unsweetened chocolate, 3 eggs, 1 cup of sugar, 6 oz butter, no cream in batter
Proportions similar to Baking Bites version but with unsweetened chocolate and more of it. This one’s probably excellent.
6 oz semi-sweet chocolate, 2 egg YOLKS only, 1/3 cup sugar, 2.7 oz butter, 9.5 oz heavy cream
More chocolate, less egg, less sugar, less butter, tons of cream. This one sounds awesome but the directions give me a headache.
Very different than all above because it calls for cocoa powder. It has the equivalent of about 1 1/3 oz unsweetened chocolate, but lots more egg and sugar.